4 lb. whole chicken
1 can of Tecate beer
1 lime, cut in half
5 lb. pre-mixed Cajun spice
1 C fennel seed
1 C coriander seed
1 C white sesame seeds
½ C dried thyme
½ C dried oregano
½ C smoked paprika
1 tsp. Coleman’s dry mustard powder
1 tsp. tumeric
And a few of our own secret spices. Feel free to add any of your own favorites!
This will make enough spice rub for twelve chickens – store what you don’t use in an air-tight container for up to on month in a cool dry place.
Toast all seeds until you can smell a strong aroma. Allow to cool 5-10 minutes and grind in a spice/coffee grinder.
Add additional spices to Cajun spice.
Clean and rub chicken with spice blend 20-30 minutes before placing on grill.
Place aluminum foil down on grill, then place beer can chicken holder on top.
Open and pour out (or drink) about a ¼ of the Tecate, then place in holder.
Place chicken, cavity down, over can and holder and pin wings back so they don’t burn.
Squeeze half a lime in the neck of the chicken and use it to cork the neck to trap in the moisture.
Grill under low-to-medium heat for about one hour and fifteen minutes or until a thermometer reads 165°F, taken between the thigh and back bone.
Pull chicken off and place on a large round plate and enjoy!